Divide among 6 6" ramekins, placing 8 snails in each and making sure each contains mushrooms and parsley; fill 2/3 full.

Roll out pastry until about 1/8" thick; cut out 6 rounds 1/3" larger than diameter of ramekins; place a round on top of each ramekin; lightly whisk egg in small bowl; brush over each pastry round; press lightly on pastry at edges to seal; cook until filling is warmed through and crust is brown (about 14 minutes); remove from oven. To serve, place on serving plates.

What to drink: Sambrook’s Brewery Junction Ale
Chef’s Note: You can also mix chopped parsley into pastry scraps after rounds have been cut out: roll out scraps until about 1/8" thick; cut out with shamrock cookie cutter; brush with egg and place a shamrock on top of each pie.